Monthly Archives: November 2015

Chipotle Turkey Apple Chili + Traverse City Cottage

Chipotle Turkey Apple Chili | real food. home made.

I need to take more time on my food photography. The hard part is, once it’s ready, you just want to eat it!

Ingredients:

  • 1 lb ground turkey (from a local farm)
  • 2 granny smith apples, 1 peeled and both chopped
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 3 T pureed chipotle peppers in adobo sauce*
  • 1 t chili powder
  • 1 t cumin
  • 1 can of tomato sauce
  • 1 cup of free range chicken broth
  • 1 cup of bock beer (TJ’s Josephsbrau Heller Bock or Shiner or any other beer you fancy, really)
  • 1 cinnamon stick
  • 1 can of beans, any variety (I use Kroger’s tri-bean blend)
  • shredded cheddar cheese, for serving
  • 1 loaf of Everyday Crusty Bread, for serving

Method:

  1.  Add a bit of EVOO to a large pot over medium-high heat. Add your ground turkey, peeled chopped apple, diced onion and bell pepper. Cook, stirring occasionally, until turkey is no longer pink.
  2. Add garlic, chipotle peppers, chili powder and cumin, and cook for 1 minute.
  3. Add tomato sauce, chicken broth, beer, cinnamon stick, and bring to a boil.
  4. Reduce heat to medium and simmer for 10-15 minutes, adding the beans in during the last minutes.
  5. Remove cinnamon stick, scoop into bowls, top with raw chopped granny smith apple, shredded cheddar cheese and serve with a slice of homemade bread.

*Tip: I buy cans of chipotle peppers in adobo sauce, throw the whole thing into the food processor, and puree it smooth. I store it in my fridge, practically indefinitely (well let’s just say, I use it before it goes bad). I use approximately 1 T for every diced chipotle in adobo called for in a recipe.

Traverse City Cottage | real food. home made.

In other news, our family recently bought this amazing Traverse City cottage! We are currently visiting for the first time this weekend, blogging in the living room as the lake-reflected sun blinds us.

Recipe adapted from Iowa Girl Eats!

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Filed under Dinner Ideas, Soups & Chilis

Spaghetti Squash with Fennel, Kale, Lemon & Italian Chicken Sausage

SpaghettiSquash

Serves: 4-5

Ingredients:

  • 1 spaghetti squash, halved and seeded
  • 1 yellow onion, diced
  • 1 yellow bell pepper, diced
  • 1 bulb of fennel plus herby tops
  • 3 cloves of garlic, minced
  • 1 T fresh minced rosemary
  • extra virgin olive oil
  • 1/4 cup sunflower seeds
  • 1 lemon, halved
  • 1 bunch of kale, torn
  • 1 package italian chicken/turkey sausage (from a local farm or al fresco brand), cut into coins
  • salt and pepper, to taste
  • shaved parmesan cheese, for serving (optional)

Method:

  1. Preheat oven to 375º
  2. Halve and de-seed your spaghetti squash. Brush with EVOO and season with salt and pepper. Bake, cut side up, for 1 hour.
  3. Meanwhile, dice up your onion, pepper, and thinly slice an equal amount of fennel. Reserve the herby tops in a small bowl for serving.
  4. Mince your garlic and rosemary, and put them aside in a separate bowl.
  5. Heat some EVOO on medium heat in a large pan, and sautée the onion, pepper and fennel bulb pieces.
  6. When they are softened, add in the garlic, rosemary and kale, and cook until fragrant and kale is wilted.
  7. Remove this mixture from the pan, and place in a large bowl. Squeeze one half of the lemon on top, and add your sunflower seeds.
  8. In the same pan, add a bit more EVOO and cook your sausage coins. Add these to the bowl once browned.
  9. When the squash is done, use 2 forks to pull it apart. Squeeze the second half of the lemon on top, and then incorporate into the rest of the ingredients.
  10. To serve, scoop mixture into bowls, and add parmesan cheese and fennel herby tops.

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Filed under Dinner Ideas, Gluten Free, Lunch, Paleo